A variety of delicious hodgepodge recipe of its preparation.

The Bag originally belonged to the rural dishes and wore specific the name “girl”. Only after a certain period of time it is firmly established in the diet of the urban dweller and widespread. Then there was a change in its name to “bag”, because this dish was served in many homes, i.e., it lost its narrow specificity as the food of the villagers.

As a result – a variety of Thistle, the recipe of cooking  can be categorized in three options: with chicken Solyanka, Solyanka meat or sausage and mushroom or vegetable stew. This is not a foregone conclusion that Solyanka is a soup. There are a number of sources, surviving through decades and who have brought to us an ambiguous description. Looking at the descriptions it is possible to speak about what needs to be liquid brine, the recipe of soup, and another kind of - salty-sour second course,  called Solyanka, a recipe for a side dish.

In the modern sense under the hodgepodge mean spicy soups, which are simultaneously connected several components: sour cream and cabbage adapted from the cabbage soup, cucumber pickle and Sami pickles – from the pickle, and in the end achieved with the help of different condiments, sour-spicy-salty base. The seasonings for this dish include lemon and its juice, olives, marinated or pickled mushrooms, kvass, etc. currently, the bag became a food dish, and its preparation requires certain skills and time.  At the same time, people's option of cooking soups is firmly established in the house  of every family, became a traditional  course.

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Traditional soup Solyanka is prepared on the basis of rich broth of cucumber pickle. You must cook a thick fish, meat or mushroom soup, depending on what soup you plan to prepare. As a rule, in the broth for soups does not add any seasonings or spices, and mushroom or fish broth, it is desirable to add the parsley, carrots and celery. Then strained cucumber brine should be brought to the boil and skim, simmer for about 5 minutes.  Next, you need to join broth (1.5 liters)  and hot brine (not more than 2 cups) and the resulting mixture, bring to a boil.

Prepared hodgepodge of sausage in meat broth, but it is possible for a basis to take water or vegetable broth.&the Potatoes in this soup cut into cubes. For 2 liters of broth, enough 4 potato. Cooked potato dipped in boiling broth. Next, you peel and slice one onion and two tomatoes. Fry the chopped vegetables in the pan. Then cut into strips sausage and a couple of pickles. For sausage soup is better to use different types of sausages. Ideally, if you buy with a pound of sausage, but so that each was approximately 150 grams, for example,  smoked, smoked and boiled and boiled.  fried Ready to be sent to the soup at the same time with sliced sausage and cucumbers and cook it until ready.  10 Minutes before end of cooking you want to add  the greens, olives and spices to taste. Feeding soup to the table, each plate can be put on a small slice of lemon.

Prepared  the bag of chicken is almost the same as with sausage. Only it is based on chicken broth, which was boiled chicken for our soup. Let's review. Boil the chicken, remove it from the broth and dismantle into pieces for soup, i.e. detachable from the bones and cut. Run the broth is prepared, i.e., cleaned, washed and chopped potatoes and, if desired, shredded cabbage. Onions fry with tomatoes or tomato paste until cooked. Pickles, preferably peeled, cut and passeruem  in a small amount of chicken broth is not more than 15 minutes. Then send in the soup all the prepared ingredients: fried, chicken and cucumbers. Cook  it until ready, and at the end of cooking, add the spices and seasonings according to your taste. After the end of cooking give the soup time to infuse, as a rule, it is enough for 15-20 minutes. Serve the stew with just a small slice of lemon and sour cream.